Cooking Essentials Series

We've had lots of requests for cooking classes that teach essential culinary skills, from knife sharpening and chopping, through to making stocks and sauces, portioning and filetting meat and fish, knowing the right cooking techniques to use for different produce, and, in general, learning proficiency in the kitchen.  

Well here it is!

In each class you will develop your skills in cooking techniques, learn the principles of cooking a variety of styes of food, learn vital information about the produce that you are using, and cook wonderful dishes from around the world and at home.

In the process you will chop, sautée, roast, blanche, whisk, deglaze, knead, and do just about everything else you need to become a confident cook.

This four-class series is on Wednesdays, beginning on 12 June and concluding on 3 July, 6.30-8.30 pm.

The series is $360.

The classes include antipasto and drinks on arrival, dinner (the dishes you have cooked), and take-home lesson instructions and recipes. 

If you can't make the whole series, you have the option of booking into single classes. We recommend a minimum of three classes to ensure a good exposure to the range of cooking methods and techniques. Individual classes are $99.

Great knife skills are essential for efficiency in the kitchen. In this class you learn knife skills, including knife sharpening, and apply these skills to preparing some foundational medlies such as the Italian sofritto and French mirepoix.

After deglazing, these medlies form the basis of many European classics including the French Coq au vin and the Italian Osso bucco.

Learn the techniques as you cook these delicious European dishes.

The class includes dinner and drinks.  

 

Event Date 12-06-2019 6:30 pm
Event End Date 12-06-2019 8:30 pm
Registration Start Date 26-02-2019 1:00 am
Available place 11
Cut off date 11-06-2019 11:00 pm
Individual Price $99.00
$99.00 11

Essentials 1—knife skills, deglazing, sofrittos, stocks and sauces

Essentials 2—portioning and filletting meat & fish, sautéeing, braising and grilling

Essentials 3—batters & pastry; deep-frying and baking

Essentials 4—eggs & emulsions

Event Date 12-06-2019 6:30 pm
Event End Date 03-07-2019 8:30 pm
Registration Start Date 26-02-2019
Available place 12
Cut off date 02-07-2019 11:00 pm
Individual Price $360.00
$360.00 12

In this class you will learn about meat and poultry cuts and fish categories. You'll get hands'-on experience portioning and filletting, and then learn about the cooking techniques that best suit each cut or fillet.

Cook the best steak, pan fry fish a la menuiere, fry up a delicious tex-mex style chicken, and enjoy these all for dinner. 

Event Date 19-06-2019 6:30 pm
Event End Date 19-06-2019 8:30 pm
Registration Start Date 26-02-2019 1:00 am
Available place 12
Cut off date 18-06-2019 11:00 pm
Individual Price $99.00
$99.00 12

In this class you learn the foundations of batters and simple pastry making, and how to cook these perfectly using deep-frying and baking techniques. 

Make gorgeous tempura vegetables , savoury crepes, mini beef wellingtons and savoury tarts. Enjoy these for dinner with a glass of wine or two!

Mini Wellingtons

Event Date 26-06-2019 6:30 pm
Event End Date 26-06-2019 8:30 pm
Registration Start Date 26-02-2019 1:00 am
Available place 12
Cut off date 25-06-2019 11:00 pm
Individual Price $99.00
$99.00 12

We do some seriously fancy cooking in this final class in our Cooking Essentials series.

Learn to make a roux and forge this into a light and delectable cheese souffle.

Learn the techniques and tricks of French butter emulsion sauces such as bearnaise & hollandaise. Marry these with  perfect accompaniments in your Eggs Benedict and a funky French Croque madame.

A great class for vegetarians and an exciting conclusion to a series where you have learnt the essentials of modern cooking!   

Event Date 03-07-2019 6:30 pm
Event End Date 03-07-2019 8:30 pm
Registration Start Date 26-02-2019
Available place 12
Cut off date 02-07-2019 11:00 pm
Individual Price $99.00
$99.00 12